Three-way Cheese Ball
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers, Cheese/eggs | 3 | Servings | |
INGREDIENTS
| 8 | oz | Package cream cheese |
| 4 | c | Shredded cheddar cheese |
| 2 | T | Milk |
| 2 | T | Grated onion |
| 2 | T | Worcestershire sauce |
| 1/2 | c | Crumbled blue cheese |
| 3/4 | t | Garlic powder |
| 1/4 | c | Snipped parsley |
| 2 | T | Chopped pecans |
| 2 | t | Cracked black pepper |
INSTRUCTIONS
Let cream cheese and cheddar cheese stand at room temperature till softened. In mixer bowl combine cheese, onion, milk and worcestershire; beat with electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the blue cheese ball in snipped parsley. Roll the garlic cheese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls. From: The Avon International Cookbook Posted by: Sonya Whitaker From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1090
Calories From Fat: 821
Total Fat: 93.5g
Cholesterol: 282.9mg
Sodium: 1718.6mg
Potassium: 497.1mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: 5.6g
Protein: 53.5g